THE CHALLENGES WE FACE

In his 2020 film, A Life on Our Planet, 93-year-old Sir David Attenborough reflects on his first-hand account of humanity’s impact on nature

 Humanity, he says, has sought to tame nature – only to the detriment of our safety, health and happiness.

Feeding a planet of over eight billion people before the end of this decade presents a challenge with no clear – or easy – answers

Image by Anton Ivanchenko

ENVIRONMENTAL DAMAGE

Raising animals for food is one of the major causes of the world's most pressing environmental problems, including global warming, land degradation, air and water pollution, and loss of biodiversity - United Nations

Dairy Farm

UNSUSTAINABLE LAND USE

Raising livestock for food requires about 80% of the world’s agricultural land yet produces less than 18% of the world’s calories

10 BILLION PEOPLE BY 2050

Without radical change, we will be unable to sustainably feed a global population of 10 billion by 2050

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HUMAN HEALTH

The high consumption of both conventional and processed meat has been linked to the alarming levels of cardiovascular disease, type 2 diabetes and colorectal cancer

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THE EARLY RESPONSE

Due to increasing consumer consciousness about the impacts of their food choices on human health, the environment and animal welfare, we are witnessing an explosion in the availability and variety of plant-based meat options

A growing body of research predicts global expenditure on plant-based meats to reach up to US$140 billion by 2029 or 10 percent of the $1.4 trillion global meat market

With a commitment from innovators, manufacturers and consumers, we believe that sustainable and nutritious options can contribute to feeding the global population into the future

PROGRESS OF PLANT-BASED MEAT

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Veggie burger

CELL BASED

Cultured meat, continues to grow steadily with technology and with end products still in their infancy. There remains significant challenges with cost, scalability and consumer acceptance

FERMENTATION

Significant growth in biomass fermentation is providing some primary ingredients for meat analogues. Precision fermentation has largely focused on functional or sensory ingredients for other meat alternatives

FORMULATED BLENDS

Currently, most meat alternatives are highly processed formulations with a long list of ingredients from a dozen or more sources. Many of these are focused on the fast-food sector

YET – CONCERNS REMAIN

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LIMITED HEALTH BENEFITS

Most of today’s plant-based meat alternatives offer little or no advantage nutritionally to overall health and wellbeing

ENVIRONMENTAL IMPACT

While using significantly less land for production, many existing plant-based meat alternatives still require ingredients that draw heavily on the environment, especially our precious water resources

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LEVEL OF PROCESSING

Currently, most plant-based meat alternatives include around 20 processed ingredients such as protein isolates, extracted fats, fibre, starch and refined sugars. During manufacturing, these formulations then require further extensive processing

TIME TO RE-THINK

Collectively, we need to pause and ask if we believe the best answers will come from the laboratory or from nature

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